Allergy-Free eCourse & eBook — Recommended Resources, Tools, and Equipment

Amazon.com

Amazon has an entire grocery section of natural and organic ingredients, including many of the items need for this eCourse. It’s also a great place to get appliances.

More info:
Amazon.com.

US Wellness Meats

On online resource for pasture-raised meats, grassfed dairy, lard, tallow, and more.

More info: US Wellness Meats

Perfect Supplements

Carries wonderful grass-fed gelatin and collagen, plus many other superfood supplements like cod liver oil and dessicated liver!

More info: Perfect Supplements

Coupon: TCS15 for 15% off anything! May be used multiple times.

Rolling Pin

Useful in rolling dough for cinnamon rolls, tortillas and crackers

More info or buy at: Amazon.com.

Recommended in lesson 2

Spiralizer

Turns vegetables into fun noodles or fries!

More info or buy at: Amazon.com.

Recommended in lesson 2

Julienne Peeler

Can also turn vegetables into fun noodles or fries. With a bit more work!

More info or buy at: Amazon.com.

Recommended in lesson 2.

Vitamix (High-Powered Blender)

Mill your own flour (though not as finely as a mill) and crack grains for porridge.

More info or buy at: Vitamix.com.

Alternatives: a stand-alone mill or grain cracker, or another high-powered blender such as Blendtec.

Recommended in lesson 2

Vegetable Ferment Master
at Cultures for Health

This fermentation jar contains an air-lock seal, allowing fermenting gases to escape while minimizing contact with the open air.Fermentation occurs faster and with less risk.

More info: Cultures for Health.

Coupon: TCS for 15% off cultures and 10% off supplies. May be used multiple times.

Alternative: use mason jars or crocks instead (with
adaptation).

Recommended in lesson 2.

Pickle Pro Airlock Fermenting Lid
at Homesteader’s Supply

This fermentation lid fits all wide-mouth canning jars. It creates an air-lock seal, allowing fermenting gases to escape while minimizing contact with the open air.

More info: Homesteader’s Supply.

Alternative: use mason jars or crocks instead (with
adaptation).

Lacto-Fermentation Kit item.

Recommended in lesson 2

Food Processor

An excellent tool for chopping, shredding, and making various butters.

More info or buy at: Amazon.com.

Alternative: Use hand tools for chopping and shredding.

Recommended in lesson 2.

Grain Mill (Nutrimill)

To mill your own flour or sprouted flour, a grain mill is recommended. Wardee’s favorite is the Nutrimill.

More info or buy at: Amazon.com.

Alternatives: another mill, or a high-powered blender such as Vitamix or a Blendtec.

Recommended in lesson 2.

Family Grain Mill

Can get this with a hand-powered base or an electric one.
This mill is so easy to set up and use and makes nice flour.

More info or buy at: Amazon.com.

Recommended in lesson 2.

Coffee Grinder

Perfect for egg-free folks who lack a blender. Can grind flax seeds into
flax seed meal for an egg substitute.

More info or buy at: Amazon.com.

Recommended in lesson 2.

Ice Cream Maker

Great for making dairy-free or sugar-free ice cream,frozen desserts and sorbets.

More info or buy at: Amazon.com.

Recommended in lesson 2.

Quart-size Mason Jar (wide-mouth)

Useful in soaking grains, fermentation, sprouting, and food storage.

More info or buy at: Amazon.com.

Needed in lessons 3, 6, and 23.

9″ by 13″ Baking Dish

A great option for baking desserts, roasting meat and vegetables.

More info or buy at: Amazon.com.

Alternative: stoneware baking dish.

Needed in lessons 4, 10, 12, 14, 21, and 27.

11″ Baking Dish

A great option for baking desserts, roasting meat and vegetables.

More info or buy at: Amazon.com.

Needed in lessons 4, 12, 14, and 22.

Deep Dish Cast-Iron Skillet

Needed for cooking steak, tortillas, and preparing skillet meals.

More info or buy at: Amazon.com.

Needed in lessons 4, 8, and 17.

Pie Dish

Needed to make pies.

More info or buy at: Amazon.com.

Needed in all lessons 5, 13, 14, 20 and 21.

Mixing Bowls

A small, medium and large are handy at a minimum.

More info or buy at: Amazon.com.

Needed in all lessons.

Cookie Sheet/Baking Tray

Needed for baking cookies, dehydrating soaked grains, and more.

More info or buy at: Amazon.com.

Needed in lessons 8, 9, 12, 13, 14, 15, 18, 19, 20, 21, 22, 25, and Appendix II.

Paraflexx Sheets

Used to line trays of Excalibur dehydrator. Especially helpful in making fruit leather.

More info: Amazon.com.

Alternative: line tray with parchment paper.

Needed in lessons 9 and 10.

Ultra-Paraflexx Sheets

Also used to line trays of Excalibur dehydrator. Made from silicon. Teflon-free, but less sturdy.

More info: Amazon.com.

Alternative: line tray with parchment paper.

Needed in lessons 9 and 10.

Parchment Paper

Useful in lining dehydrator trays when drying seeds and grains, lining cookie sheets, and rolling out dough.

More info or buy at: Amazon.com.

Needed in lessons 9, 13, 15, 18, 19, 20, 21, 25, ad Appendix II.

Springform Pan

Used to bake cakes.

More info or buy at: Amazon.com.

Needed in lesson 10.

8″ Cast-Iron Skillet

Used to make gluten-free pizza.

More info or buy at: Amazon.com.

Needed in lesson 12.

8″ or 9″ Square Baking Dish/Cake Pan

Needed for baking cakes.

More info or buy at: Amazon.com.

Needed in lessons 13, 21, and 22.

Bread Pan

Great for baking sourdough bread. A safer alternative to aluminum bread pans.

More info or buy at: Amazon.com.

Alternative: Stainless steel or ceramic bread pan.

Needed in lessons 15, 16, 19, 21, and Appendix II.

Natural Wax Paper

This chlorine-free wax paper is useful in preventing sticking when rolling out dough. Can also be used to shape butter, wrap sandwiches, and separate layers of cookie or bread dough.

More info or buy at: Amazon.com.

Needed in lesson 15.

Stockpot

Helpful in straining cheeses, soaking and cooking grains/beans, making stock, cheese and large soups/stews.

More info or buy at: Amazon.com.

Needed in lesson 18.

Piping Bag

Helpful in dispensing dough.

More info or buy at: Amazon.com.

Needed in most lessons 19 and 21.

Offset Spatula

Needed to spread cake filling and frosting.

More info or buy at: Amazon.com.

Needed in lesson 21.

Waffle Iron

Used to make sourdough waffles.

More info or buy at: Amazon.com.

Alternative: cast-iron waffle iron.

Needed in lesson 22.

Potato Masher

Useful for mashing vegetables when making chutney.

More info or buy at: Amazon.com.

Alternative: use a meat hammer.

Needed in lesson 23.

Caldwell’s Vegetable Starter

Needed to make vegetable ferments and beverages.

More info or buy at: Cultures for Health.

Coupon:ALLERGYCOOKINGfor 15% off this culture. May be used multiple times.

Recommended speciality ingredient.
Needed in lessons 6 and 23.

Body Ecology Vegetable Starter

This dairy-free starter culture can be used ferment vegetables and finish water kefir.

More info: Cultures for Health.

Coupon: ALLERGYCOOKINGfor 15% off this culture. May be used multiple times.

Recommended speciality ingredient.
Option is lessons 6 and 23.

Brown Rice Sourdough Starter

Use to make gluten-free sourdough bread.

More info or buy at: Cultures for Health.

Coupon: ALLERGYCOOKINGfor 15% off this culture. May be used multiple times.

Recommended speciality ingredient.
Needed in lesson 16.

Palm Shortening

Works in place of commercial shortening in cakes and cookies. Also great for deep frying.

More info or buy at: Amazon.com.

Recommended in lesson 3.

Nutritional Yeast

Excellent source of B-complex vitamins (except B12), 18 amino acids and 15 minerals. Adds a cheesy flavor to food.

More info or buy at: Amazon.com.

Recommended in lesson 3.
Needed in lessons 4 and 12.

Coconut Butter/Coconut Cream

Used to create delicious frosting and cookies.

More info or buy at: Amazon.com.

Alternative: Coconut Cream Concentrate from Tropical Traditions.

Needed in lessons 5, 9, 17, 21, and 25.

Almonds

Needed to make almond milk. Also used in various desert recipes. These almonds are truly raw and unpasteurized.

More info or buy at: Amazon.com.

Needed in lessons 3, 5, 10, 14, 18, 22, and 25.

Hazelnuts

Needed to make hazelnut milk and pie crust.

More info or buy at: Amazon.com.

Needed in lessons 3 and 5.

Chia Seeds

Need to make chia seed gel, which provides moisture, texture, and shelf life to gluten-free breads. Also used in many dessert recipes and jams.

More info or buy at: Amazon.com.

Needed in lessons 3, 5, 7, 20, 22, 23, 24, and 25.

Maple Syrup, Grade B

A natural sweetener, rich in trace minerals.

More info or buy at: Amazon.com.

Needed in lessons 3, 5, 8, 10, 13, 14, 20, 21, 22, and Appendix II.

Stevia (liquid)

Stevia drops work well in tea, coffee, salad
dressings, natural sodas, and baked goods.

More info or buy at: Amazon.com.

Needed in lessons 3, 5, 18, 20, 22, 23 and 25.

Vanilla Beans

Use vanilla beans to make your own vanilla extract.

More info or buy here.

Follow Wardee’s instructions for making vanilla extract.

Needed in lessons 3, 5, 10, 13, 15, 20, 21, 22, 23, 25, and Appendix II.

Hemp Seeds

Used to make hemp milk, baked goods, and hemp butter.

More info or buy at: Amazon.com.

Needed for lessons 3, 20, 22, and 25.

Unsweetened, Shredded Coconut

This organic coconut has been dehydrated and shredded. It is used in make coconut milk and included in many baked goods.

More info or buy at: Amazon.com.

Needed for lessons 3, 5, 9, 10, 17, 20, 22, and 25.

Brown Rice

Used as a side dish.

More info or buy at: Amazon.com.

Needed in lesson 4.

Pepper

Needed to season main and breakfast dishes.

More info or buy here.

Needed in lessons 4, 8, and 12.

Coconut Oil, unrefined

A traditional cooking fat, excellent for baking, sautéing, and frying.

More info or buy at: Amazon.com.

Needed in most lessons.

Lard

An excellent choice for baking and frying. Can replace shortening in baked goods.

More info or buy at: US Wellness Meats.

Alternatives: use tallow, palm shortening, butter, or ghee.

Option in lessons 4, 15, 18, and 19.

Nutmeg

Useful in flavoring baked goods and fruit leather.

More info or buy here.

Needed in lessons 4, 5, 10, 13, 14, 15, and 25.

Rubbed Sage

Used to season homemade sausages.

More info or buy here.

Needed in lesson 4.

Rubbed Summer Savory

Adds a touch of peppery spice. Needed for making sausage.

More info or buy here.

Needed in lesson 4.

Parsley

Flavorful addition to roasts, soups, stews, stocks and vegetable dishes. Also used to make herbed seasoning salt.

More info or buy here.

Needed in lessons 4, 8, 12, and 18.

Thyme

Flavorful addition to roasts, soups, stews, stocks and vegetable dishes. Also used to make herbed seasoning salt.

More info or buy here.

Needed in lessons 4 and 12.

Rosemary

Flavorful addition to roasts, soups, stews, stocks and vegetable dishes. Also used to make herbed seasoning salt.

More info or buy here.

Needed in lessons 4 and 18.

Ground Beef

Use for various main dishes.

More info: US Wellness Meats.

Needed in lessons 4, 12, 18, and 27.

Quinoa

Great in salads, as a side dish, and even in cookies.

More info or buy at: Amazon.com.

Needed in lessons 4, 12, 13, and 28.

Cashews

Needed in many grain-free desserts. Also used to make a dairy-free “sour” cream.

More info or buy at: Amazon.com.

Needed in lessons 4, 10, 18, 22, 25.

Brown Rice Noodles

A gluten free pasta. Great for homemade Mac and Cheese! Available in various shapes.

More info or buy at: Amazon.com.

Needed in lessons 4 and 12.

Mustard Powder

Needed for gluten-free macaroni and cheese.

More info or buy here.

Needed in lessons 4 and 12.

Garlic Powder

Needed to season vegetables, beans, and meats.

More info or buy here.

Needed in lessons 4, 8, 12, 14, and 18.

Ginger

Great for spiced baked goods, soups, and seasoned vegetables.

More info or buy here.

Needed in lessons 4 and 22.

Turmeric

This anti-inflammatory herb adds flavor to vegetable and meat dishes.

More info or buy here.

Needed in lessons 4, 12, and 23.

Split Mung Beans

Needed to make split mung bean soup.

More info or buy at: Amazon.com.

Needed in lesson 4.

Cinnamon

Useful in flavoring baked goods.

More info or buy here

Needed in lessons 5, 9, 10. 13, 14, 15, 16, 19, 20, 21, 22, 23, 24, and 25.

Sourdough Starter

Used to make sourdough bread, pancakes, and waffles.

More info or buy at: Cultures for Health.

Coupon: TCS for 15% off cultures and 10% off supplies. May be used multiple times.

Needed in lessons 5, 8, and 19.

Whole Wheat Pastry Flour

Useful for making baked goods, such as sweet breads, pies, and cookies.

More info or buy at: Amazon.com.

Needed in lessons 5 and 9.

Beef Gelatin

Needed to make homemade fruit snacks and other desserts.

More info or buy at: Perfect Supplements (use coupon code TCS15 to get 15% off).

Alternative: Vital Proteins or Great Lake’s beef gelatin.

Needed in lessons 5, 7, 10, 11, 12, and 15.

Cocoa Powder

Needed for flavored cream cheese and cakes.

More info or buy at: Amazon.com.

Needed in lessons 5, 10, 14, 20, 21, 22, and 23.

Dandy Blend

An instant coffee substitute. Can be used to flavor ice cream, cakes, and hot beverages.

More info or buy at: Amazon.com.

Alternatives: Caffix, Roma, or Pero.

Needed in lessons 5, 10, 14, and 23.

Rolled Oats

Used to make various breakfast dishes.

More info or buy at: Amazon.com.

Needed in lessons 5, 9, 10, 13, 17, 20, and 22.

Pecans

Used in breakfast and dessert recipes.

More info or buy at: Amazon.com.

Needed in lessons 5, 20, and 22.

Raisins

A healthy way to add sweetness to cakes, cookies, breads, and salads.

More info or buy at: Amazon.com.

Needed in lessons 5, 9, 10, 14, 20, and 23.

Cornstarch (non-GMO)

Can be used as an egg substitute.

More info or buy at: Amazon.com.

Needed in lessons 7 and 8.

Potato Starch

Another egg replacement option.

More info or buy at: Amazon.com.

Needed in lesson 7.

Ener-G Egg Replacer

A pre-made egg replacement.

More info or buy at: Amazon.com.

Mentioned in lesson 7.

Coconut Flour

Used in many gluten-free/grain-free recipes.

More info or buy at: Amazon.com.

Needed in lessons 7, 8, 17, 18, 19, 20, 22, 25, and 27.

Spelt Flour (sprouted)

A great alternative to wheat in baked goods.

More info or buy at: Amazon.com.

Needed in lessons 8, 9, 10, 11, and 28.

Spelt Berries

An excellent choice for creating sprouted flour.

More info or buy at: Amazon.com.

Needed in lessons 8, 9, 10, 11, and 28.

Cayenne (ground)

Useful in making condiments and savory dishes.

More info or buy here.

Needed in lessons 8, 18, 20, and 27.

Brown Rice Flour

Needed for many gluten-free recipes.

More info or buy at: Amazon.com.

Alternative: grind your own flour from brown rice.

Needed in lesson 8, 11, 12, 14, 16 and Appendix II.

Blanched Almond Flour

The nut flour is often used to make gluten-free baked goods.

More info or buy at: Amazon.com.

Needed in lessons 8, 14, 15, 17, 18, 19, 20, and 21.

Chives

Great for flavoring breakfasts and main dishes.

More info or buy here.

Needed in lessons 8 and 12.

Masa Harina

This flour comes from corn that has already been soaked in lime water.  Masa Harina is used to make corn tortillas, corn muffins, cornbread and corn fritters.

More info or buy at: Amazon.com.

Needed in lessons 8 and 15.

Coconut or Palm Sugar

Sap from the coconut/palm tree is drawn off to make coconut or palm sugar. It’s sweetness is less concentrated than sugar-cane sugars.

More info or buy at: Amazon.com.

Option in lesson 9.

Sucanat or Rapadura

Unrefined sugar cane, a natural sweetener. Useful in baking and also for making water kefir.

More info or buy at: Amazon.com.

Needed in lessons 10, 20, 21, 25, and Appendix II.

Allspice Powder

Useful in making condiments and baked goods.

More info or buy here.

Needed in lessons 10 and 19.

Sweet Brown Rice Flour

This naturally gelatinous gluten-free flour is used in many gluten-free recipes.

More info or buy at: Amazon.com.

Needed in lessons 11 and 14.

Buckwheat Flour

Needed for gluten-free sourdough bread. Helpful as part of a gluten-free flour combination when modifying recipes. Adds weight, flavor and nutrients.

More info or buy at: Amazon.com.

Needed in lessons 11, 12, 13, and Appendix II.

Millet Flour

A gluten-free flour, great for baked goods that need to be crispy on the edges.

More info or buy at: Amazon.com.

Needed in lessons 11 and Appendix II.

Amaranth Flour

Used to make gluten-free flour blend.

More info or buy at: Amazon.com.

Needed in lesson 11.

Tapioca Flour

Used for making gluten-free sourdough. Adds chewiness to baked goods.

More info or buy at: Amazon.com.

Needed in lesson 11.

Sprouted Brown Rice Flour

This brown rice four comes from rice that has been sprouted, increasing the availability of vitamins, minerals, and enzymes.

More info or buy at: Amazon.com.

Needed in lesson 11, 12, 14, 15, and 16.

Bacon

A delicious source of protein. Especially useful in making gluten-free breakfasts.

More info or buy at: US Wellness Meats.

Needed in lesson 12, 13, 19, and 20.

Amaranth

Also used in gluten-free porridge

More info or buy at: Amazon.com.

Needed in lesson 13.

Chocolate Chips

Chocolate chips from Enjoy Life are gluten, dairy, nut & soy free.

More info or buy at: Amazon.com.

Alternatives: Enjoy Life Chocolate Chunks or Trim Healthy Mama sugar-free, stevia sweetened chocolate chips

Needed in lesson 14, 20, 21, and 25.

Almond Extract

Used to flavor cookies.

More info or buy at: Amazon.com.

Needed in lesson 14.

Active Dry Yeast

Needed to make yeasted breads.

More info or buy at: Amazon.com.

Needed in lessons 15 and 19.

Gluten-Free Sourdough Bread Mix

Ready-made sourdough bread mix.

More info or buy at: GlutenFreeSourdough.com.

Needed in lesson 16.

Sunflower Seed Flour

A good baking option for those with nut allergies.

More info or buy at: Amazon.com.

Alternative: pumpkin seed flour.

Needed in lessons 17 and 19.

Vital Whey Protein

The protein powder is made from whey from grassfed cows.

More info or buy at: Amazon.com.

Needed in lessons 17, 19 and 20.

Psyllium Husks

An ingredient in gluten-free pastas and breads.

More info or buy at: Amazon.com.

Needed in lessons 17, 18, and 19.

Fermented Fish Sauce

Needed to make Chicken Pad Thai.

More info or buy at: Amazon.com.

Needed in lesson 18.

Coconut Vinegar

Needed to make Chicken Pad Thai and Chicken Adobo.

More info or buy at: Amazon.com.

Alternative: may substitute lemon juice or apple cider vinegar.

Needed in lesson 18.

Sambal Chili Sauce

Also needed for Chicken Pad Thai.

More info or buy at: Amazon.com.

Needed in lesson 18.

Red Chili Flakes

Used to add spicy flavor to various meats.

More info or buy here.

Needed in lesson 18.

Non-GMO Erythritol

Used to make sugar-free desserts.

More info or buy at: Amazon.com.

Needed in lessons 20 and 22.

Pumpkin Seeds

Used to make breakfast porridge.

More info or buy at: Amazon.com.

Needed in lesson 20.

Cream of Tartar

Used in many baked goods.

More info or buy at: Amazon.com.

Needed in lessons 19, 20, 21.

Non-GMO Xylitol

Needed to make sugar-free desserts.

More info or buy at: Amazon.com.

Needed in lesson 22.

Pomona’s Pectin

A natural pectin derived from citrus fruit peels. Used to thicken jams and preserves.

More info or buy at: Amazon.com.

Needed in lesson 24.

Cacao Nibs

Used to make Chocolate Chia Crumble Topping.

More info or buy here.

Needed in lesson 25.

Jovial Foods – Einkorn Berries or Flour

Sourcing einkorn grown in Tuscany, Jovial Foods sells whole einkorn berries and pre-sifted, all-purpose einkorn flour.

More info or buy at:
Jovial Foods.

Recommended in lesson 28.

Guar Gum

Adds a chewy texture to gluten-free breads and baked goods.

More info or buy at: Amazon.com.

Needed in Appendix II.

Sweet Rice Flour

This gluten-free flour is used for making many baked goods, including bread, donuts, biscuits.

More info or buy at: Amazon.com.

Needed in lesson Appendix II.

Nourishing Traditions

The ground-breaking cookbook by Sally Fallon includes well-researched information and an abundance of recipes prepared using traditional methods.

More info or buy at: Amazon.com.

Mentioned in lessons 10, 11, and 14.

Enzyme Nutrition

This book discusses the importance of enzymes, how to get them and how to conserve them for a longer and healthier life.

More info or buy at: Amazon.com.

Mentioned in lesson 10.

The River Cottage Cookbook

An excellent real food cookbook.

More info or buy at: Amazon.com.

Mentioned in lesson 12.

Healing Candida with Food

Packed with safe-to-eat recipes for those battling candida. Also shows how to adapt recipes to be candida-friendly.

More info or buy at: Whole Intentions.

Mentioned in lesson 22.

The Sweeter Side of Candida

Sugar-free dessert recipes safe for those an a candida diet.

More info or buy at: Whole Intentions.

Mentioned in lesson 22.

Body Ecology

Explains the importance of avoiding sugar, gluten, casein (milk protein), grains and starches that feed yeast, processed foods, soy and refined vegetable oils, in order to heal the digestive tract.

More info or buy at: Amazon.com.

Mentioned in lesson 22.

The GAPS Class

This 12-module online program for busy moms of young children who
need GAPS, is taught by Melanie Christner, a GAPS Practitioner and Certified Nutritional Therapy
Practitioner.

More info or buy at: HonestBody.com.

Mentioned in lesson 27.

GAPS Starter Package

Include a 30-day Intro diet plan, eight weeks of grain-free meal plans, a freezer cooking guide, plus an eBook cookbook.

More info or buy at: Health Home and Happiness.

Mentioned in lesson 27.

What Can I Eat Now?

This 30-day GAPS Intro diet plan is perfect for those just beginning the GAPS diet.

More info or buy at: Health Home and Happiness.

Mentioned in lesson 27.

GAPS Freezer Cooking Guide

Step-by-step instructions for bulk cooking grain-free meals for the freezer.

More info or buy at: Whole Intentions.

Mentioned in lesson 27.

Genetic Roulette Movie

This movies exposes the truth about genetically modified foods.

More info or buy at: Amazon.com.

Mentioned in lesson 28.